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Blueberry Martini Jello Shots – NYC

Blueberry Martini Jello Shots – NYC
Blueberry Martini Jello Shots My friend Chris invited me to a barbecue last weekend, and wanting to be a good BBQ guest like Deb at Smitten Kitchen, I offered to bake a pie. It turns out, though, no one who was attending the BBQ was very excited at the prospect of pie. Who would’ve thunk it?! Geez, how can anyone not like pie? Pies are delicious; it’s jammy fruit in a buttery flaky crust! I didn’t want to make regular jello shots though, I mean my college days are far behind me. I made a few modifications to the recipe to make my life easier. The jello shots were a hit at the BBQ, especially amongst the girls. I can’t wait to experiment with these jello shots. Blueberry Martini Jello Shots (Adapted from an adapted recipe by the LA Times for Blueberry martini jelly shots at Bar Nineteen 12) Total time: 25 minutes, plus overnight chilling Servings: About 20 Shots (more if you use 1/2 ounce molds instead of an ice tray) About 60 fresh blueberries (more if the blueberries are small) 1. 2. 3. Related:  Molecular Mixology

Jingle Juice [Spice Up Your Holidays - Week 3] Last night, I had my Spice Up Your Holidays get together. This time of year is really crazy, and I have been traveling a ton so I wanted to do something small, relaxed, and serve things that I could make ahead of time so that I could actually enjoy my guests and not get stressed out about it. I love having a big and festive party, but I also really love having something laid back and cozy. For the drink portion of the contest, I wanted to make a rum punch. I was looking around for a great punch recipe, and could not find one that had everything that I wanted in it. So, I took the things that I liked about a few recipes and made my own version. Think of this as a citrus sangria. Citrus Sugar: 1 1/2 cups sugar 1 teaspoon lemon zest 1 teaspoon lime zest 1 teaspoon grapefruit zest 1 teaspoon orange zest 1 teaspoon ground ginger 1/2 teaspoon cinnamon Punch: This is a terrible iPhone picture of an ice ring that I started the night before. Peel the skins off of the fruit and juice. Ingredients

X is for: Xavier Steak & the Irish Car Bomb Jello Shot Experiment People always ask me, "How in the world do you have time for a blog??" It's a valid question. I love the blog, and as crazy as my life can get juggling job and social life and cooking/photographing/blogging, I usually find a way to make it work. Until today when everything came crashing down. Literally. Boy am I having a week. But let's start with the steak. During the Chinatown scavenger hunt, one of my Twitter followers suggested I do Xavier Steak for "X week." First you'll need to cook the asparagus. Now let's talk about cooking the steak. Use a well-seasoned cast-iron skillet and heat on the stove until smoking hot. Cook for another 2-3 minutes and then (using oven mitts...it will be hot) pop the whole skillet into a 400 degree oven. And there you go...Xavier Steak! by Jaymee Sire Keywords: roast fry entree gluten-free low-carb asparagus steak gruyere cheese AsparagusOlive OilSafflower OilFreshly ground sea salt & pepperGood quality steakButter (optional)2 slices Gruyere cheese

Homemade Steak Sauce Growing up my friends would often joke around when they opened my parent’s refrigerator because it was jam packed with condiments. No kidding. There were four different ketchup, nine different kinds of mustard, and an array of so many other sauces. So this past weekend, I used up a lot of my leeks from my garden with some potatoes, and it was screaming at me to pair them up with a nice, grilled steak. Ingredients: 2 cups of ketchup3 cloves of garlic, minced1/2 cup of red onion, chopped2 tbsp dijon mustard1/2 cup of lemon juice1/2 cup of water1/4 cup of Worcestershire sauce1/4 cup of white vinegar1/4 cup of soy sauce1/4 cup of light brown sugar1/2 tsp cracked black pepper That’s it. Be careful here as when you add any hot mixture to a blender and cover, it creates an enormous amount of pressure, so once you place on the lid, cover with a towel and hold down, pulsing down into a nice puree. I call it a steak sauce, but lately, this sauce is going great with pretty much everything.

Time for a Mudslide…on a Stick Fall is almost here and with that we are letting up on the fruit in the Poptails-a bit. But what we are not letting up on is the booze. Get your mixing hands ready for this mudslide with a twist. There you have it, enjoy your Endless Simmer twist-up of the traditional mudslide, in a Poptail. Mudslide Poptail 18 oz. vanilla yogurt 1 banana, medium size (2oz) 3 oz. vodka 3 oz. Instructions: 1. 2. You want more?!? Very Pinteresting {Sangria} As I mentioned on Facebook and Twitter yesterday, today’s Very Pinteresting Post is all about Sangria. A huge thanks to those of you the one person that submitted their recipe post. It’s much appreciated! And I do apologize for the short notice, I’ll try to give more time for next weeks VP. I’ve been researching these recipes for a couple days now and I’m literally dying for a big ol’ pitcher of sangria. Sangria is probably one of my favorite alcoholic beverages. If you don’t live near Philadelphia then I guess you’ll have to whip up your own concoction. Traditional Sangria via Tasty Trials <--- Click for recipe Mexican Sangria via Design Sponge <--- Click for recipe Sangria Bianca via Refinery 29 <--- Click for recipe Summer Fruit Sangria via Everything Fabulous <--- Click for recipe White Peach Sangria via Vicious Dishes <--- Click for recipe Skinny White Wine Sangria Sparkler via Nutrition to Invigorate <--- Click for recipe Strawberry Peach Sangria via Epicurious <--- Click for recipe

Jelly Shot Recipes | Jelly Shot Test Kitchen: Pear Cosmopolitan Jelly Shot Jewel-shaped bites of Pear Cosmopolitan - perfect for a "Girl's Night In" . . . A new barkeep/mixologist friend mentioned in passing concocting a pear cosmopolitan via a swap of cran for white cran and orange vodka for pear flavored. Being crazy for all things pear, we couldn't resist a little experimentation with our existing cosmo jelly shot recipe. The jewel shaped jelly shots pictured above were set in a specialty ice cube tray. Another serving option is to set the jelly shots in a loaf pan, cut into squares, and garnish each with a sliver of pear. Enjoy! Cheers, Michelle Pear Cosmopolitan Jelly Shots Recommended Pan: Standard Loaf Pan (approximately 8” x 4”) Ingredients: 1 cup white cranberry juice cocktail¾ cup pear flavored vodka (we used Grey Goose)1/8 cup frozen limeade concentrate, thawed and strained1/8 cup water1/4 cup Cointreau2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin. 1/2 envelope equals about a teaspoon of gelatin powder.)

Leanne bakes: Glazed and Cinnamon Sugar-Coated Donuts Tim Horton's is dead to me. A few months ago my cousin had a fiesta-themed baby shower, and we got to make some really delicious desserts. One was lime cupcakes, which were great, but the other was churros. I love fried food, and I love churros. They remind me of Disneyland, of the PNE, of fun childhood summers where you get to eat those iconic fair foods in context. And sure, context is everything, but why not bring the fun home? Although the churro-making experience was really fun, and the end result amazing, we didn't properly ventilate the kitchen and the smell haunted me for days. I was going to tell you how surprisingly easy these are to make, but apparently my definition of "easy to make" is eye-roll inducing, so I'll just tell you they aren't so scary after all, and encourage you to give them a try. On that note, thank you everyone for your lovely emails, comments, and recipes. 3 tbsp milk 3 tbsp boiling water 1 tsp dry active yeast 1 1/2 oz sugar (about 3 tablespoons) 1 egg

What is Molecular Gastronomy? - Definition, Techniques & History - CulinarySchools.com What is molecular gastronomy? Molecular gastronomy is defined as the study and application of chemistry, physics, and other scientific principles on cooking. As part of a sub-discipline of food science that is characterized by avant-garde cooking techniques, molecular gastronomists study the chemical-physical processes that take place when you cook food. Some innovations that the movement has birthed include blood orange foam, transparent ravioli, cocktail ice spheres, hot ice cream, soy sauce crystals, and fried mayonnaise. Restaurants around the country have adopted the trend to transform flavors and presentations. Read on to learn the origins and concepts of this culinary craze. History of Molecular Gastronomy Originally Focused on Traditional Preparations The term “molecular gastronomy” was coined in 1988 by French chemist Hervé This and his partner Nicolas Kurti, an Oxford physicist. A Shift to Experimental and Modern Cuisine Molecular Gastronomy Today Froths and Foams Dehydration

White Chicken Enchiladas - Joyful Mommas Kitchen Welcome Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known up front. After you make these, you will probably want to try a few of my other VERY popular recipes that are similar White Chicken Enchiladas: This recipe calls for diced green chilies. Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out. *These are seriously so so good* Chicken Enchiladas with Green Chili Sour Cream Sauce Ingredients 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies Instructions Preheat oven to 350 degrees.

Enthusio-Discover Amazing People. A Year of Slow Cooking Mojito Spheres These impressive little cocktail spheres are sure to be a hit at your next party! The worst thing is that they are gobbled up quickly so I recommend making two batches. This recipe is adapted from Modernist Cuisine. Go to their reader forum for tips and tricks on how to master this trick. Also check out my page on reverse spherification. You have the choice of carbonating the spheres or leaving them flat. Ingredients – Makes approximately 40 tsp size spheres Sodium Alginate Bath – for submerging the spheres Distilled water – 1,000g (really you just need enough to fill up the dish you’ll be making the spheres in. Hint: When measuring out small weights always use a scientific scale that is sensitive enough to measure 0.1 grams. Mojito Liquid 20 mint leaves350g white rum350g lime juice (ideally fresh)250g distilled water12 tbsp of sugar (use more or less depending on personal taste)11.2g Calcium lactage gluconate1.6g Xanthan gum Garnish Miniature mint leavesGrated lime zest Making the Spheres

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